Avocado Potato Salad Recipe

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Avocado Potato Salad Recipe
Avocado Potato Salad Recipe photo by Taste of Home
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Avocado Potato Salad Recipe

Read Reviews
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Publisher Photo
Beryl Wallace VICTORIA, AUSTRALIA Avocado lovers will relish this hearty potato salad. A creamy, herb dressing lightly coats generous portions of potato, avocado, onion and bacon.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 2 pounds small red potatoes, quartered
  • 6 bacon strips, cooked and crumbled
  • 6 green onions, thinly sliced
  • 2 medium ripe avocados, peeled and pitted, divided
  • 1/2 cup sour cream
  • 2 tablespoons milk
  • 2 tablespoons mayonnaise
  • 1 teaspoon stone-ground mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced chives

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
In a large bowl, combine the potatoes, bacon and onions. For dressing, in a food processor, combine one avocado, sour cream, milk, mayonnaise, mustard, salt and pepper. Cover and process until blended. Stir in chives.
Pour over potato mixture and toss to coat. Cube remaining avocado; gently stir into potato salad. Serve immediately. Yield: 8 servings.
Originally published as Avocado Potato Salad in Country June/July 2008, p51

Nutritional Facts

3/4 cup: 242 calories, 14g fat (4g saturated fat), 17mg cholesterol, 378mg sodium, 24g carbohydrate (2g sugars, 5g fiber), 6g protein.

  • 2 pounds small red potatoes, quartered
  • 6 bacon strips, cooked and crumbled
  • 6 green onions, thinly sliced
  • 2 medium ripe avocados, peeled and pitted, divided
  • 1/2 cup sour cream
  • 2 tablespoons milk
  • 2 tablespoons mayonnaise
  • 1 teaspoon stone-ground mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced chives
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
  2. In a large bowl, combine the potatoes, bacon and onions. For dressing, in a food processor, combine one avocado, sour cream, milk, mayonnaise, mustard, salt and pepper. Cover and process until blended. Stir in chives.
  3. Pour over potato mixture and toss to coat. Cube remaining avocado; gently stir into potato salad. Serve immediately. Yield: 8 servings.
Originally published as Avocado Potato Salad in Country June/July 2008, p51

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Reviews forAvocado Potato Salad

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angieact1 User ID: 1990802 235590
Reviewed Oct. 25, 2015

"I remade this recipe and it was really good, we made sure to salt and pepper to taste, and added garlic & onion powder."

MY REVIEW
daisey5 User ID: 146806 144552
Reviewed Jan. 10, 2012

"It was just OK. Very bland and made to much sauce."

MY REVIEW
Melzermtaj User ID: 1689045 155041
Reviewed Jul. 31, 2010

"This was just ok. Definitely not for the person who likes traditional potato salad!"

MY REVIEW
dianemccracken User ID: 1886636 151514
Reviewed Jun. 2, 2010

"Wonderfully creamy dressing. My daughter in law doesn't like potatoe salad, but she took this recipe home with her to make it herself!"

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